Purée Crécy à la Briarde (Carrot and Potato Purée Finished with Cream)

Ingredients

• carrots
• chopped onion
• butter
• 250 grammes potatoes
• 1 litre water
• 2 décilitres very fresh cream
• small fried croûtons
• chervil pluches

Instructions

1. Stew the carrots in butter with the chopped onion, in the same proportions as for Purée à la Crécy.
2. In place of the binding rice, add 250 grammes of potatoes, and moisten with 1 litre of water.
3. Cook, then pass through a tammy cloth.
4. Bring to the correct consistency with 2 décilitres of very fresh cream; do not skim this purée.
5. Butter at the moment of serving, and add the small fried croûtons and chervil pluches.